The British pub food is hearty and the casual nature of dining in the pubs has the ability to make everyone feel at home. Old pubs have their own unique names and decor. They are extremely cosy and comfortable. Some British pubs are nowadays even awarded Michelin stars for their excellent food. As we all know, a full English breakfast is also very popular in these pubs. It consists of fried eggs, bacon, sausages, sauteed mushrooms, potato rostis, grilled tomato and, of course juice, tea and toasted bread and jams. The pubs serve this throughout the day. Here I have given some of the most popular and traditional pub food recipes which you will want to make again and again.
FISH AND CHIPS
Fish and chips is one of the most popular pub foods in Britain.
INGREDIENTS:
For the batter:
• Flour: 150g
• Rice flour: 50g
• Beer or soda water (chilled): 200ml
• Baking powder: 3tsp
• A pinch of salt and pepper (according to taste)
METHOD:
• Put all the above ingredients in a mixing bowl and put the bowl over ice and mix well.
For the fish:
• Bekti fillets or cod: 6 big. The size should be equal.
• Flour for dusting the fish
• Salt and pepper
METHOD:
• Season fish with a little salt and pepper. Dust it with flour.
• Then put the fish in the batter.
• Heat oil for deep-frying and gently remove the fish from the batter and slide into the oil and cook till golden brown on all sides.
• Remove and place on a metal mesh.
For the Chips
• Cut 4-5 big potatoes like French fries with similar length.
• Boil in water for 5-6 minutes. Drain and let it cool.
• Then deep-fry in oil till golden and crisp. Season with salt.
For Mushy Peas
• Heat 20g butter
• To it add half onion chopped fine. Saute.
• Add 4 cloves of garlic, minced.
• Add 100g peas and about 2tbsp water.
• Once the peas are cooked add some chopped mint leaves and a squeeze of lemon.
• With a fork or potato masher, mash the peas.
• Check for seasoning. You can add some more butter if you like.
INGREDIENTS (For TARTARE SAUCE):
• Mayonnaise: 6-8tbsp
• Cream or milk: 2tbsp
• Onion: 1tbsp; finely chopped
• Capers: 1tbsp
• Parsley: 1tbsp; finely chopped
• Salt and pepper according to taste
METHOD:
• Mix all the above ingredients and chill it.
PLATING
• On a plate put the fish. Mushy peas on the side and chips. Serve alongside with tartare sauce and ketchup.
MUTTON MUSHROOM AND ALE PIE
This pie and mash is a true British classic. You can make it with chicken if you like. It is ideally served with mashed potatoes and gravy with a salad alongside. I will tell you how to make the best puff pastry first, because it takes some time to get it ready. The puff pastry is a very important part of the pie.
MAKING THE PUFF PASTRY:
• There are two parts in making the pastry. One is Beurrage (the butter part) and Detrempe (the dough part).
• For the butter part take 3 cups of butter and 1 cup flour and mix very well. You can either do it with your hands or in a food processor using the kneading blade.
• Make a square and wrap in cling foil and chill for 2 hours.
• For the flour dough, take 4 cups flour and 1 cup chilled water, 1tsp sugar, 1tsp salt and 1tbsp lemon juice.
• Knead the dough with 1½ cups butter for at least 5-7 minutes.
• Make a square shape and chill for 1 hour.
• Now take out the butter part and roll lengthwise. On top of this, put the dough part. Then fold the butter part from both ends to cover the dough part.
• Chill again in the fridge for about an hour.
• Again roll the pastry lengthwise and make three folds and chill for another 1-2 hours.
• Remove and repeat the process once again.
• When ready to use, cut as much as you need for the dish and refrigerate in a cling foil for later use.
INGREDIENTS FOR MUTTON GRAVY:
• Onion: 3; sliced and sauteed in little oil till light golden. Keep aside.
• Mutton: 1 kg; diced into chunks. Not too big or small; about 1½ inch size. Sear in little oil till it caramelizes a little.
• Garlic: 5 cloves
• Butter: 2tbsp
• Celery: 2 sticks; finely chopped
• Carrots: 2; chopped
• Mushrooms: 200g; sliced
• Pepper: 1tsp
• Salt: 1tsp
• Beer: 1 pint ( or mutton stock: 300ml)
• Flour: 1 heaped tbsp
METHOD
• Put all the ingredients in a large oven-proof pot. Mix everything well and cook for 2 hours in a pre-heated oven at 150º C. In case you don’t have oven you can cook on low flame till the mutton is soft and the luscious gravy is nice and thick.
• Put the mutton with gravy in a baking bowl. Roll out the pastry not too thin and cover the bowl. See that the edges are all covered. Make a tiny slit in the middle.
• Brush the pastry with beaten egg yolk.
• Bake in the oven till nice and golden at180º C. The oven should be pre-heated.
• Serve the pie with mashed potatoes, which should be creamy by adding butter.
IRISH STEW
Irish stew is one of the national dishes of the UK. It is a staple in most Irish houses and pubs. Extremely popular during winter and cold rainy days, it is always served with thick crusty bread or sourdough.
INGREDIENTS:
• Mutton: 800g with bone, cut into pieces
• Potatoes: 5; cut into chunks
• Onions: 2 large; diced
• Carrots: 4; chopped into chunks
• Celery: 2 sticks, finely chopped
• Tomato paste: 4tbsp (if you are using my stock recipe then no need to put the paste)
• Thyme: 1 sprig (to be removed after cooking)
• Bay leaves: 2
• Flour for dusting the meat
• Salt and pepper to taste
• HP Brown sauce
• Bread is a must
METHOD:
• In a plate spread flour. Season with salt and pepper and then dust the meat with the flour.
• In a pan add little oil or butter and sear the mutton pieces on both sides. Remove and keep aside.
• In the same pan add a little more butter. Add the onions, carrots and celery. Toss it around till the onion is translucent and then add the potatoes.
• Add the meat now. Pour the stock and see that it covers the meat and the vegetables. Add the bay leaves and thyme. Check the seasoning. Cover and cook for at least 1 to 1 ½ hours. The meat should be tender and the gravy not too thick or thin. Remove the bay leaves and thyme and add the HP sauce and mix well and serve with bread.
TO MAKE MUTTON/ CHICKEN STOCK
In a roasting pan put mutton or chicken bones in a single layer. Using a spatula cover the bones with tomato paste or puree. Roast in the oven for one or two hours or until the bones are golden brown. Temperature of the oven will be about 150º C. See that the bones are not burned. Now put the bones with its juices in a stock pan. Add four medium onions, one leek cut into chunks (use white and green part), four carrots cut into chunks, six sprigs parsley, thyme, 12 peppercorns and two bay leaves. Add enough water to cover everything by at least two inches. Let it simmer gently on low heat for a couple of hours. Then strain the stock and keep it in an airtight container in the fridge.
APPLE PIE
Britain is known for its apple pie. Most households, pubs and restaurants have this on their menu. One can have it on its own or with an ice cream on the side, especially vanilla ice cream.
• Puff pastry as required (recipe provided earlier)
• Apples: 6-7; thinly sliced
• Cinnamon powder: 1½tsp
• Unsalted butter: 8tbsp
• Flour: 3tbsp
• Water: ¼ cup
• Sugar: 1 cup
• Egg: 1 plus 1tbsp water for egg wash (vegetarians can apply butter instead)
METHOD:
• Melt the butter in a saucepan over medium heat. Then whisk in 3tbsp flour and let simmer for 1 minute, whisking continuously.
• Add ¼ cup water, sugar and bring to a boil. Keep whisking slowly. Reduce heat and continue whisking while it simmers for 3 minutes and then remove from flame.
• In a large bowl put the sliced apples. Sprinkle the top with cinnamon powder and toss to combine. Pour the sauce over the apples and mix well to coat it.
• Remove the pastry from the fridge. Cut as much as needed. Dust the work surface and roll out the bottom pie crust in 12-inch diameter. It should not be too thick.
• Transfer the rolled-out pastry into a 9-inch diameter pie plate.
• Add the apple mixture. Don’t put too much at the edges to be able to seal it properly.
• Now roll out the second pastry into 11-inch rounds and cut into 10 even strips using a pizza cutter.
• Arrange the strips in a lattice pattern (see picture). Brush with the egg wash. Alternatively, you can place the pastry on top and seal the edges. Then make a small hole in the centre which will act as a vent.
• Bake in a preheated oven at 218º C in the centre of the oven for 15 minutes. Then reduce temperature to 160º C and continue baking for another 45 minutes or until the pastry is nice and golden and apples are soft and bubbling through the vents.
SHEPHERD’S PIE
Shepherd’s Pie is a ground meat pie with a topping or crust of mashed potatoes. I have relished this dish during my days in London and I can eat it at any given time. It is a totally British comfort food and available in pubs throughout the UK.
INGREDIENTS:
• Grated carrots: 2 small
• Minced meat: 400g
• Red chilli powder: 1tsp
• Worcestershire sauce: 2-3tbsp
• Pepper: 1tsp
• Salt: 1tsp
• Butter: 2tbsp
• Oil: 1½tbsp
• Onions: 2; finely chopped
• Garlic: 1tbsp minced
• Tomato paste: 4tbsp
• Potatoes: 4 large; boiled and mashed
• Milk: ¾ cup
• Parmesan or cheddar cheese grated: 4tbsp
• Wine or mutton stock: ¾ cup
• English mustard: 1tsp
• Tomato ketchup: 1tbsp
• Parsley: chopped
METHOD:
• Heat a pan and add butter.
• Add onions and sauté till light golden.
• Add garlic and red chilli powder.
• Add the ground meat and sauté for 3-4 minutes.
• Add the tomato paste and carrots and saute for a minute.
• Add the Worcestershire sauce, mustard sauce and ketchup. Saute for a minute, then add the wine or stock. Cover and cook till the meat is tender and a thick gravy is formed.
• Add chopped parsley and remove into a baking bowl.
• Mash the potatoes with butter and milk or cream till it is creamy and smooth.
• Add the grated cheese and again mix well.
• Spread the potato mixture over the minced meat and even it out.
• Bake in a preheated oven for 20 minutes at 190º C till the crust has browned a little.
• Serve crusty bread and green salad.
SUNDAY ROAST CHICKEN WITH GRAVY
Sunday is the most traditional day to have roast chicken and most pubs only serve this dish on Sundays. It is paired with baked potatoes and sauteed carrots and beans. With good crusty bread it tastes amazing. You will be surprised how easy it is to make and extremely delicious it is to taste. Ideal for family get-togethers.
INGREDIENTS:
• Chicken: 1kg cut into eight pieces
• Sugar: 1tbsp
• Garlic: 6 cloves; minced
• Flour: 2tbsp
• Red chilli powder: 1tsp
• Ketchup: 2tbsp
• English mustard: 1tbsp
• Worcestershire sauce: 4tbsp
• Barbecue sauce: 12tbsp
• Tabasco: 1tsp
• Pepper: 1tsp
• Salt: 1tsp
• Butter: 1tbsp
METHOD:
• In a pan put sugar and when it starts to get brown add the chicken pieces.
• After a minute turn the chicken pieces. You will see that it has turned nice and golden.
• Add the garlic and sauté for a few seconds.
• Sprinkle the flour and toss the chicken around for a few seconds.
• Add the mustard sauce, ketchup, red chilli powder, Worcestershire sauce, barbecue sauce, Tabasco, salt and pepper.
• Mix well and then add 2 cups of chicken stock/water.
• Cover and cook on medium to low flame till the chicken is tender and the gravy becomes slightly thick.
• Add butter, mix and keep covered for 5 minutes.
• The roast is usually served with baked potatoes topped with sour cream and bacon bits and parsley sprinkled on top.
• Note: To bake the potatoes take big size potatoes, and smear with little olive oil. Then bake in the oven for about 40-50 minutes. When slightly cool just press gently and pour sour cream, bacon bits and parsley. Put a blob of butter.
• Serve sauteed carrots, beans and asparagus with the roast.